“Madder than a wet hen”: hokey, Southern, glib, a lighter take on the weighted emotions we’re all carrying right now. The French have a good notion for the other side of it, too: “s’exténuer”; I’ve reached the end of my rope, I’m frazzled, I’m spent. C’est pas faux.
It still feels dumb to write a newsletter right now. It doesn’t feel dumb to cook, or keep donating, or offer messages of support to friends, or try to shift perspective, change the frame, learn new things.
So I guess on the spectrum of wet hen to worn out, I’m pretty far to the latter end. Seeing people frolic, mask-off, at poolside brunches or Beltline hangs, while the world burns, it all feels a little like that whole thing about Nero & Rome. I have to remind myself: you never know the whole story. You never know someone’s whole work. Instagram, as ever, is not reality.
Absolutely not anti-racism or current events-related: the smallest, best thing I’ve learned recently is that you should peel the stalky ends of asparagus, not just chop and toss.
THE SUMMER IS HERE AND WE’RE FULL OF SWEAT
Shopping responsibly, via The Strategist: 45 Items That Give (Mostly All) Proceeds to Organizations Fighting Racism.
Other unsolicited gifts from the Internet: re-enacting the entirety of Shrek 2 for charity.
It doesn’t matter what they look like, rituals are powerful, use them.
10 mistakes new herb gardeners make.
PERFECT SCRAMBLED EGGS ARE COOL FOR THE SUMMER
Upon request from the editorial advisory committee of In Good Taste (my mom): the return of the recipe. This one is important because it’s the first dish I learned to cook; for many years, the only dish in my repertoire was scrambled eggs. My dad showed me how to do it; I do it well, I’m a snob about it, and it takes a lot of practice to get right. I’ve taught Adrian my method and now I live with the threat of being upstaged, but I guess that’s my cross to bear.
Prep time: 5 minutes
Cook time: 5 minutes
INGREDIENTS
2 eggs per person
Splash of almond milk (unsweetened)
A hefty portion of salt & pepper
A dash of Adobo
1 tbsp. butter
Optional: a few crumbles of feta or goat cheese
WHAT TO DO:
Add eggs to the bowl, the dash of milk, and seasoning. Whisk with a fork until the yolks have completely mixed and the color is uniform.
Let it sit and come closer to room temperature while you get out a small nonstick skillet and slowly, slowly melt the butter in the cold pan, over low-medium heat. When butter is fully melted and foamy, pour your eggs in.
This is important: leave them alone until you see the edges start to solidify. Then, take a silicone spatula and gently run it under and around the egg edges, tipping the pan slightly for the runny eggs to fill the spaces. Patience is key here, as is gentleness. At this point this is a dexterity exercise, so don’t be upset if you don’t get it exactly right the first time.
Eventually you will be able to flip your eggs over in the pan: they should be glossy and a little fluffy. Mix in your cheese, if using. Continue to fold them gently until mostly cooked, then turn the heat off (the eggs will continue to cook on the hot pan, but you don’t want to over-do it).
Give yourself a little grace if they’re not just-so. It’s amazing what imperfections can be camouflaged, on toast with a bit of avocado and sliced cheddar.